Coat the diced pork in sesame oil, then in a food bag combine the cornflour and Chinese five spice together and then add the pork ensuring all of the pork has a light coating.
Line your air fryer with a piece of grease proof paper and then place the coated pork in the basket making sure that each piece of pork is separated. Cook at 180℃ for 25mins
While the pork is cooking, heat the vegetable oil in a wok while slicing the onion and pepper. Add these to the wok and then with a vegetable peeler create ribbons with the carrot and add to the wok. Cook through for 4-5 mins, keeping everything moving.
Add the bamboo shoots and garlic and continue cook through
Add the sugar, honey, tomato puree, cider vinegar, soy sauce and chilli flakes to the wok, give it a good stir and then turn the heat down to low and leave it to bubble away. The sauce will naturally thicken - take it off the heat completely if it starts to get too thick or starts catching the bottom of the pan.
When the pork has finished cooking, add it to the wok and coat in the sauce. Serve over a portion of rice. At this point you could also finish with some finely sliced spring onions or toasted sesame seeds
